Monday, January 10, 2011

Weekend Wrap-Up #2 Foodie version

Yesterday I was already well into my cooking and baking for the day to stop when I realized I would be eating for one! Darn stomach bug! But hey, left overs are great for work! To start? CAKE! This is something I found on Tasty Kitchen and it had me at Honey-Bun Cake! HA!
Ingredients
•1 box (18.25 Oz. Box) Yellow Cake Mix
•4 whole Eggs
•1 cup Sour Cream
•¾ cups Vegetable Oil
•1 cup Light Brown Sugar
•2 teaspoons Cinnamon
•2 cups Powdered Sugar
•6 Tablespoons Milk
•1 teaspoon Vanilla Extract
Preheat your oven to 325 degrees.
By hand, blend the cake mix, eggs, sour cream, and oil until well-incorporated. The mixture will be pale yellow; it’s okay if it has some lumps! Then set aside.
In a separate bowl, mix together the brown sugar and cinnamon until well-blended; set aside.
Pour half of the cake batter into a greased 13×9 pan, spreading the batter out into a thin layer. Add half of the swirl mixture to the top, covering the entire layer of batter. Don’t be alarmed if it looks like you’re over-saturating the cake—it’ll taste great! Pour the rest of the batter on top, and spread the batter until the cake is even. Top the cake off with the rest of the swirl mixture. With a knife, swirl the batter until you create a beautiful masterpiece
Place the cake into the oven and bake for 45-50 minutes, or until an inserted toothpick comes out clean.
While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, milk, and vanilla until glaze is of desired consistency. When the cake comes out of the oven, immediately pour glaze onto the hot cake. You might have to pick up the cake and tilt it to spread the glaze evenly. Let the cake sit for a few minutes so the glaze can set and serve warm or at room temperature
This was DELISH! It reminded me of a coffee cake! You should try it and this would be great for a potluck! And heck ya I licked the bowl! And I enjoyed every second.........
Here I am going thru my binders, making a grocery list and figuring out what to eat this week! I am trying two new things in my Hungry Girl cookbook, I will let you know if they are good! Did you guys organize your week?
Next up, homemade rolls in a flash.....no really I mean it!
ALL you need is...
2 cups Self Rising flour
2 bars of unsalted butter softened
1 cup Sour Cream
You will cream the butter and sour cream, then add in flour and mix until just blended! Then divide between 12 muffin tins and bake on 400 for about 15minutes or until golden!
They were so yummy, I could not believe how easy they tasted like yeast rolls! They reheated great today too!
Ok, lastly........5 Ingredient Fix Beef Stroganoff!
Ingredients
2 pounds top sirloin roast, trimmed
Kosher salt and fresh cracked black pepper
3 tablespoons garlic infused olive oil
1 onion, chopped
2 cups good quality beef stock
1 1/2 cups sour cream
BONUS! I added a 6th & 7th......chopped garlic and sliced mushrooms!!!
Slice the steak about 1/4 inch thick. Pat dry and season with salt and pepper, to taste. In a large saute pan, heat 2 tablespoons of the infused olive oil over medium-high heat. Add the prepared beef and brown on all sides, about 3 to 5 minutes. Remove the meat from the pan and set aside. Add another tablespoon oil to saute pan, if needed, and add the onions. Cook until light golden, stirring and adding 1/4 cup of beef stock to deglaze the pan. Stir in the remaining beef stock and the beef with any resting juices back to the skillet and simmer for 10 minutes. Stir in the sour cream and just heat through, do not boil. Taste for seasoning and adjust, as necessary.
I will admit, look at this.....it was so runny....what to do? what to do? I added in cornstarch which helped a ton, I don't get why mine didn't get creamy but you win some....you loose some! So hopefully yours will set up better than mine did.......it wasn't pretty to look at but it sure did taste good!
I served this over buttered egg noddles that I tossed with a little fresh herbs, like she did on the show!
Over all it was a YUMMY meal, to bad I am the only one who tasted it! It was just as good for lunch today might I add!!!
Tonight dinner with a dear friend, tomorrow a new recipe for ya!

2 comments:

Sarah and Chris said...

your post last week inspired me to better organize my recipe binder as it was in shambles, I also decided to whip out the scrapbook materials and jazz it up, the printed out sheet on the front from the printer just wasn't inspiring me anymore.
Just thought I would share my weekly menu with you for the week, i like the idea of sharing them. I always find a recipe from someone else's menu I want to try.
Sunday: Deen Brother's Down Home Pinto Beans and Ham Hocks(Crock Pot) and Corn Bread
Monday: Cheesy Meatloaf Minis with Carrots and Green Beans
Tuesday: BBQ Country Style Boneless Pork Ribs(Crock Pot) with Baked Beans and WW Potato Salad( this is a test item in the deli section of Publix stores in FL)
Wednesday: Taco Salad
Thursday: Baked Lemon Pepper Chicken with Wild Rice and Creamed Spinach
Friday:Beef Tenderloin with Shallots and a Wine Glaze with broccoli and au-gratin potatoes

Kendra said...

made the honeybun cake for a dessert auction at church to help missions. It went for over $100! Thank you!!

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